Culinard Students and Faculty Create Good Eating for Good Cause
Sep 24, 2010
Students and faculty from the Birmingham campus of Culinard, the Culinary Institute of Virginia College, recently created some good eating for a good cause.
The occasion was the tenth annual Signature Chefs of Birmingham culinary event, a fundraiser for March of Dimes and its efforts to eliminate premature birth and other pregnancy-related illnesses.
For the event, which was held at the B& A Warehouse, culinary instructors Chef Jerome Queyriaux and Chef Brian Taylor prepared a classical French pork Cassoulet. The chefs were supported by Culinard students Daniel Shyken, Carmen Hankins, and Felicia Brannan.
In addition to its Birmingham campus, Culinard, the Culinary Institute of Virginia College is also located in Mobile, AL and Jacksonville, FL.